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Patriotic Potato Salad

July 5, 2014

Happy Saturday, blog readers.  Hope you had a wonderful fourth—we celebrated at the pool with friends by day, and outside at a cookout with friends by night.  It was a perfect laidback holiday—just what we wanted. 

For the cookout, we brought this potato salad to contribute to the potluck.  The combination of red, white and blue potatoes make this the perfect dish for a Fourth of July party—but really, it’s so delicious, I think it would be a welcome addition anywhere.  Smile 

Patriotic Potato Salad


2 pounds small boiling potatoes (I used a combination of white, red, and blue)

1/4 cup olive oil

1/2 tsp. garlic salt

1/4 cup minced red onion

2 tbsp. capers

1 cup cherry tomatoes, sliced into halves

1 cup chopped herbs (I used Italian parsley, tarragon, and chives, but really I think you could use any herb here—whatever your taste is)

1 tbsp. whole grain dijon mustard

1 tbsp. lemon juice


Preheat oven to 375.

Chop potatoes into halves and/or quarters, depending on their size.  In a large bowl, toss with olive oil and garlic salt.  Transfer to non-stick baking sheet and roast for 30-40 minutes, until potatoes are golden on the outside.

While potatoes are cooking, in the same bowl, toss the onion, capers, herbs, and tomatoes.

Once the potatoes are roasted, remove from oven and set aside, allowing to cool for 10-15 minutes.  Once slightly cooled, add to bowl.  Add mustard and lemon juice and toss well, until everything is appropriately combined.

Serve and enjoy!



I love this salad because you can serve it at any temperature—warm, room, or chilled.  And, because it has no mayo, it’s perfect for a picnic or outdoor potluck.

Hope you had a great fourth!

One Comment leave one →
  1. July 5, 2014 5:55 pm

    So pretty!!! I don’t like mayo, so this is a WINNER in my book!!

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